Cucumber jam

Mary

Cucumbers have a pleasant, refreshing aroma. This makes them an excellent base for jam.

5 from 1 vote

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Prep Time 15 mins

Cook Time 1 hr

Total Time 2 hrs 10 mins

Course Dessert, Preserving

Cuisine American

Servings

Calories 13.4 kcal

Equipment

Canning jars

Ingredients

1000 g Cucumber
600 g Sugar
150 g Lemon
4 g Mint

Instructions

Prepare foods for cucumber jam. Wash the cucumbers and cut into large 1 x 1 cm cubes. Wash the lemon. On a fine grater, peel the zest from the fruit, squeeze out the juice. Tip: Lemon can be substituted for lime in the recipe. If neither one nor the other is not, citric acid 1-2 tablespoons will do.
Add sugar to the cucumbers in a saucepan and leave for 1 hour for the vegetables to juice. Then place the pot over medium heat and heat for 10-15 minutes. Add lemon zest and juice, mint sprigs. Bring to a boil and cook for 10 minutes. Remove from heat and refrigerate completely.
Finish cooking. Bring to a boil again and refrigerate. Repeat this procedure a third time. Remove the mint sprigs. After that, while hot, pour into sterile jars and tighten the lids tightly.

Notes

For dessert, it is better to choose dense and juicy fruits without large seeds. The delicacy is allowed to be prepared even from overripe cucumbers, the main thing is that they do not taste bitter. To make the cucumber jam healthier, replace sugar with honey. Some of the vitamins will evaporate from honey when heated, but 30-40% will still remain. Try replacing white sugar with brown sugar or honey and you will get a caramel flavor.

Bon Appetit!

Nutrition

Serving: 100gCalories: 13.4kcalCarbohydrates: 43gProtein: 0.48gFat: 0.07g

Keyword Canning meals in a jar, Cucumber jam